Description
A vibrant summer salad balancing sweet strawberries, creamy avocado, and tangy dressing. Perfect for casual lunches or as a refreshing side dish. Packed with healthy fats, crisp greens, and nutty crunch.
Ingredients
4 cups spring mix greens
2 medium strawberries, sliced
1 large avocado, sliced
1/2 cup crumbled feta cheese
1/4 cup chopped pecans
1/4 cup olive oil
1 tablespoon apple cider vinegar (non-alcoholic alternative)
1 tablespoon honey
1 teaspoon Dijon mustard
1 teaspoon poppy seeds
1/2 teaspoon salt
Instructions
Wash and dry spring mix greens, placing in a large bowl
Halve and slice avocado, add to bowl
Cut strawberries into halves or quarters and add
Sprinkle feta cheese over the salad
Toss pecans in a small bowl and sprinkle over the salad
In a separate bowl, whisk together olive oil, apple cider vinegar, honey, Dijon mustard, poppy seeds, and salt until emulsified
Pour dressing over the salad and toss gently to coat
Notes
Substitute spring mix with arugula or mixed greens for a peppery flavor
Add a splash of water to the dressing if a thinner consistency is preferred
Store leftovers in an airtight container in the fridge for up to 1 day (avocado may brown slightly)
Omit cheese for a vegan version using nutritional yeast
- Prep Time: 10
- Category: Dinner
- Method: Tossing
- Cuisine: American
Nutrition
- Serving Size: 1 salad serving
- Calories: 250
- Sugar: 20g
- Sodium: 350mg
- Fat: 22g
- Saturated Fat: 3g
- Carbohydrates: 10g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 30mg